Delicious Dubu Kimchi (Tofu with Stir-fried Kimchi)
#LeftoverKimchi #StirFriedKimchi #KimchiAndTofu #KoreanSnack #DrinkingFood #LateNightSnack #EasyRecipe
Do you have leftover kimchi from the supermarket or aged kimchi that’s starting to develop a slightly pungent odor? Instead of throwing it away, why not transform it? Supermarket kimchi can sometimes turn a bit sour quickly. While a slightly sour kimchi is perfect for kimchi jjigae (stew), if you don’t have enough for a stew, stir-frying it into bokkeum kimchi is a fantastic alternative. Paired with warm tofu, it makes for a delicious side dish or an excellent accompaniment to makgeolli (Korean rice wine).
Main Ingredients- Sour or pungent kimchi, 2 cups (chopped)
- Firm tofu, 1/2 block
Cooking Instructions
Step 1
Prepare your sour or slightly pungent kimchi. I used a combination of napa cabbage kimchi and young radish kimchi. Chop the kimchi into bite-sized pieces. Place the chopped kimchi and some of its juice into a pan. Add perilla oil (or sesame oil) and begin to stir-fry.
Step 2
While perilla oil helps to neutralize the pungent smell, adding plum extract or syrup not only adds a touch of sweetness but also further helps to eliminate any undesirable odors. Stir it in well.
Step 3
Add the minced garlic (1 tsp) and gochugaru (1 Tbsp) for color and flavor. Continue to stir-fry everything together. If the kimchi doesn’t taste seasoned enough or seems a bit bland, you can add a splash of fish sauce at this stage to adjust the seasoning.
Step 4
Once the kimchi has reduced and most of the liquid has evaporated, add the toasted sesame seeds (1 tsp). Stir well to combine. This completes the delicious stir-fried kimchi for your Dubu Kimchi. Even the most pungent leftover kimchi can be transformed into a wonderfully tasty side dish using this method.
Step 5
Arrange the finished stir-fried kimchi in the center of your serving plate. It should look appealingly appetizing.
Step 6
Place slices of tofu around the edge of the plate, encircling the stir-fried kimchi. The contrast between the white tofu and the vibrant red kimchi is visually appealing. To prepare the tofu: cut it into your desired serving size (about half a block). It’s best to briefly blanch the tofu in boiling water or heat it in the microwave for about 1 minute to make it warm and tender. Drain any excess water. Finally, sprinkle the black sesame seeds (1 tsp) over the white tofu for an attractive garnish that enhances the overall presentation.
Step 7
Your beautiful Dubu Kimchi is now ready! It pairs wonderfully with a refreshing glass of makgeolli or even just a chilled drink, making it a perfect snack for any occasion. Tip: Using toasted sesame seeds for the kimchi and black sesame seeds for the tofu adds a lovely visual contrast and makes the dish even more appealing.
